Margarita Cheesecake with Pretzel Crust Pressure Cooker Recipe

Margarita Cheesecake With Pretzel Crust Pressure Cooker Recipe

Ingredients

Makes 1 (7-inch) cheesecake; serves 6 – Cooker: 5- to 7-quart – Time: 20 minutes at HIGH pressure

• 3 ounces salted pretzels (regular or gluten-free brand)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons plus ½ cup sugar
• sea salt
• 4 (3-ounce) packages cream cheese, at room temperature
• 1 tablespoon cornstarch
• 2 large eggs
• 2 tablespoons orange liqueur, such as Grand Marnier or Triple Sec
• 2 teaspoons grated lime zest
• 2 teaspoons tequila
• ¾ cup sour cream
• 2 cups water

Dark Sweet Cherry Sauce, for serving

Method

1. Make the crust
2. In a food processor, pulse the pretzels into fine crumbs
3. In a small bowl, mix with the melted butter and 2 tablespoons of the sugar until the crumbs are evenly moistened
4. Wrap the bottom of a 7-inch-diameter, 3-inch-deep springform pan with heavy-duty aluminum foil
5. Coat the inside of the pan with nonstick cooking spray
6. Press the crumbs over the bottom and 1 inch up the side
7. Chill in the freezer 30 minutes
8. Set a trivet in a 5- to 7-quart pressure cooker
9. Add the water
10. Cut a piece of heavy-duty aluminum foil about 2 feet long
11. Fold in half twice lengthwise to create a strip to move the pan in and out of the pot
12. Make the filling
13. In a stand mixer fitted with the paddle attachment, combine the cream cheese with the cornstarch and remaining ½ cup sugar
14. Beat at medium-high speed until smooth, about 2 minutes
15. Scrape down the sides and add the eggs, liqueur, lime zest, and tequila
16. Beat at medium speed until blended
17. Add the sour cream and beat until smooth
18. Pour the batter over the crust in the springform pan
19. Tap the pan on the countertop to break any large air bubbles
20. Tightly cover the pan with foil that has been buttered or coated with nonstick cooking spray to prevent sticking, pinching the edges to seal
21. Leave some room for expansion
22. Set the pan on the center of the foil sling, pressing the foil strip up against the sides
23. Pull the ends of both sides as handles
24. You can scrunch them for an easier grip
25. Set the foil-wrapped pan on the trivet, slowly lowering it into the pot
26. Loosely fold the foil ends over the pan
27. Close and lock the lid
28. Set the burner heat to high
29. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
30. Set a timer to cook for 20 minutes
31. Remove the pot from the heat
32. Open the cooker with the Natural Release method; let stand for 15 minutes
33. Be careful of the steam as you remove the lid
34. Using the foil handles, lift the pan out of the pressure cooker to a wire rack
35. Remove all the foil
36. If there is a small pool of condensed water in the middle of the cake, blot it up gently with a paper towel
37. Cool to room temperature on the rack, about 1 hour
38. Cover the cheesecake with plastic wrap and refrigerate until chilled, at least 4 hours or overnight
39. To serve, heat a sharp, thin-bladed knife under hot water; dry the knife by wiping with a clean dish cloth
40. Carefully run the knife around the edge of the cheesecake
41. Release and remove the rim of the springform pan and lift out the cheesecake
42. Slide a metal cake spatula under the cake and remove to a serving platter
43. Cut into wedges and serve with a spoonful of the sauce
44. It will keep, wrapped in plastic, in the refrigerator up to 3 days and in the freezer up to 3 months

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